Description
Grouper - grouper. Again, the recipe of fish, and again from Serge Markovic, but this recipe belongs to his mother! I version of the pate very much, I prepared it at home with simple pelengasa, even tried it with tuna, it turned out great! And most importantly at home! And yet it is perfectly possible to use at parties as a buffet dish! Stuff the eggs, or serve with crackers, etc.
Ingredients
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Fish
1 kg
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Onion
300 g
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Garlic
100 g
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Lemon
1 piece
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Mustard
2 tsp
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Butter
100 g
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Vegetable oil
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Salt
-
Spices
Cooking
Looks like this fish. It is kind of the family stone perch.
To separate the fillet, remove all bones. Skip the fish fillets through a meat grinder on a coarse grid. Either finely chop.
Finely chop the onion and garlic.
Mix the fish mince with onion garlic and lemon juice, let stand for 30 min.
In a pan pour 100 ml of vegetable oil, spread the beef on very low heat sauté for 2 hours.
Remove from heat, cool and add spices, salt, mustard and butter.
Mix the mass with a blender. Pate is sure to chill in fridge at least 3-4 hours.
The paste can be spread in a beautiful jar and give coming to visit.
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